My cousin's wedding in Tel Aviv featured the BEST simcha food I have ever enjoyed. It was simple, no fuss, pure deliciousness. The main course featured a choice between 1) melt-in-your-mouth short ribs,...

The New Passover Menu is the newest cookbook written by Paula Shoyer. In this innovative new cookbook, Paula does an excellent, and I must say delicious, job of creating new recipes that work in the confines...

The New Passover Menu is the newest cookbook written by Paula Shoyer. In this innovative new cookbook, Paula does an excellent, and I must say delicious, job of creating new recipes that work in the confines...

Directions

Preparation

Spray bottom of crockpot with cooking spray

Cut a cone shaped piece out of the top of each apple, around the stem, about 2-inches wide and remove. Use a melon baller to remove the core and seeds, leaving the bottom and about 1/2-inch of sides intact.

In a medium bowl, combine cranberries, walnuts, ginger, sugar and margarine and mix together well. Divide filling between apples, pressing down to fill completely. Bake in crock pot on high for 3 hours.

To serve, drizzle each apple with 1 tablespoon of honey.

Tags

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

comments

6 Responses to Walnut, Ginger and Cranberry Stuffed Apples

This is so beautiful and looks delicous! I’ve made it before with a crunch filling- the same recipe you would put on an apple crisp and then you just pour some apple juice over it. When I serve it on Shabbos I pre-plate it for each guest and stick a cinammon stick in it- it get’s a lot of “ohhhh ahhh’s”
Thanks for sharing and I will have to try this recipe as well!